Appetizers / Soups / Salads

Roasted Carrot and Pistachio Soup is for Soup.

Roasted Carrot and Pistachio Soup takes several minutes to prepare.

Roasted Carrot and Pistachio Soup takes several minutes to cook.

Roasted Carrot and Pistachio Soup makes 8 servings.

The ingredients for Roasted Carrot and Pistachio Soup are:

* 6-8 large carrots (about 1 3/4 pounds), peeled and chopped into 1-2? pieces
* 2 medium-sized yellow onions, cut into 1? pieces
* 8 cloves garlic, peeled but whole
* 1/4 cup olive oil
* 1/2 cup roasted, unsalted pistachios
* 1.5 quarts low sodium chicken (or vegetable) stock
* 1/4 cup fresh marjoram (may substitute 2 tsp dried)
* 2 tbsp fresh thyme (may substitute 2 tsp dried)
* salt and pepper to taste

Here is how you make Roasted Carrot and Pistachio Soup:

1. Toss carrots, onions and garlic in the olive oil and spread on baking sheet. Roast at 475?F for 20-30 minutes until golden brown, but not burnt. 2. Add the pistachios and roasted vegetables to a large 6-8 quart pot. Add 1 ? quarts of the stock and then thin out with the remaining 1/2 quart later, if needed. If using dried herbs in place of fresh, add those now. Let simmer for about half an hour, or until vegetables have become more tender and pistachios have softened a bit. If using fresh herbs, add these in at the last minute of simmering. 3. Using an immersion or standard blender, puree soup until smooth, adding more stock at this point if the soup looks too thick. Keep in mind it will be very hot, so be careful when pureeing. If using a standard blender, start on a slow speed, then increase, and do not overload the blender. 4. Season with salt and pepper to taste.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SCARNEVA.

The nutritional information for Roasted Carrot and Pistachio Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 165.6

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 855.6 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 4.1 g
• Protein: 3.8 g